Ice Cream

March 06, 2015

The moment we moved into our new house, I claimed a spot in the freezer for my ice cream maker attachment. There wasn't much room at my parents house to store my machine, so when I moved out I wanted to make sure it had a spot and was ready to use. (It has to sit in the freezer for at least 16 hours to be ready to make ice cream, but I always hate waiting for it to get cold enough. I just store it in the freezer, so it's always ready to go. You never know when you'll be in the mood to make a frozen treat!)

We still have a ton of grapefruit to eat before they go bad, so I've been trying to think of ways to use them. I remembered the ice cream maker in the freezer and knew I had to make sorbet!

I really love how this recipe turned out. The lavender and grapefruit flavors fit together so well! Plus, it was really easy to make.

Grapefruit & Lavender Sorbet, makes 1 quart

ingredients:3 cups grapefruit juice (I used about 8 grapefruits)3 large strips of grapefruit zest (use a peeler) 3 tablespoons fresh lemon juice1/2 cup light corn syrup2/3-1 cup sugar (depends on the sweetness of the fruit, if they are on the sour side, use 1 cup)1/2 teaspoon lavender extract (or use more lavender buds)a sprinkle of lavender buds

directions:The first step is to juice all the grapefruits. Honestly, this is the hardest part of this recipe. I juiced the fruit and pour it into a measuring cup through a mesh sieve until I had three cups. Once you have 3 cups of juice, combine the grapefruit juice, zest, lemon juice, corn syrup, and sugar in a pot and bring to a boil and stir until the sugar dissolves. Then, transfer the mixture to a bowl to cool. Add the lavender extract and sprinkle a little lavender buds into the bowl. Let this cool and then transfer into the refrigerator to chill for at least two hours.

Pour the mixture from the bowl into a measuring cup through the mesh sieve again. This removes the lavender buds and any extra pulp. With your machine running, slowly pour in the mixture. Within minutes, you'll see the liquid starting to freeze. Continue to let the mixer stir until it's thick and resembles the consistency of sorbet. Usually, the mixer doesn't freeze the ice cream enough to eat as soon as it's done. I transferred my sorbet into an ice cream container and let it freeze for a couple hours. Once it's hard enough to scoop, you're done!

This grapefruit and lavender sorbet is so good. It has a light flavor that's not overwhelming. I hope you enjoy! xo. Laura